Microencapsulation of esterified krill oil, using complex coacervation

The microencapsulation of the esterified krill oil (EKO), obtained from the transesterification of krill oil (KO) with 3,4-dihydroxyphenylacetic acid (DHPA), via complex coacervation and was investigated. The experimental findings showed that the DHPA and phenolic lipids (PLs) in the EKO affected the stability of the gelatine (GE)-EKO emulsion. To improve its stability, the effects of varying the pH of GE and the use of two emulsification devices, including the homogeniser and ultrasonic liquid processor were investigated, where the ultrasonic liquid processor was found to be a relatively more appropriate emulsification device. In addition, the capsules prepared using a pH of GE of 8.0 showed superior storage and had significantly (p <0.05) lower peroxide value as compared to those prepared with a pH of GE of 6.5. The microencapsulation of the EKO was effective in delaying the development of oxidation products during a period of 25 d of storage, at 25 °C.